goodmeal02

Ingredients 1/2 cup chicken broth 1 Hidden Valley Ranch seasoning packet 2 pounds of defrosted chicken breasts 8 oz package of Philadelphia Cream Cheese cut into chunks 8 slices cooked and crumbled bacon 1/2 cup shredded cheddar cheese Instructions Add chicken broth to the slow cooker and stir in Hidden Valley Ranch seasoning packet. Then add defrosted chicken breasts. Cover and cook for 4 hours on high or 8 hours on low. After the cook time has ended, shred the chicken with two forks. Add chunks of cut up Philadelphia Cream Cheese, bacon and shredded cheddar. Stir ingredients. Cover the crock pot again, and cook for an additional 5-10 minutes, until the cream cheese has melted. This Recipe adapted from this -->> SITE

Ingredients 2-3 boneless, skinless chicken thighs, cut into bite sized chunks 3 tablespoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 and 1/4 cups marinara sauce, I used Prego 1 cup water, refer notes 8 ounces penne pasta 1/2 teaspoon Italian seasoning 1/2 to 3/4 teaspooon salt, refer notes 1/4 teaspoon ground black pepper 1/2 cup grated mozzarella cheese 3 tablespoons grated parmesan cheese chopped parsley or basil, to garnish (optional) Instructions Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 minute. Add chicken pieces and cook, stirring frequently for 2 minutes.  Press cancel and then add marinara sauce, water, pasta, Italian seasoning, salt and ground pepper. Stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes.  After 7 minutes, let Instant pot in the warm mode for 4 minutes. 

Ingredients 2 Cups Cooked Elbow Noodles 1 Cup Cooked, shredded chicken breast this can be bought precooked or you can boil your own chicken 1 tbsp buffalo sauce 1 cup heavy cream 1 cup shredded cheddar cheese from a bag 1/2 tsp minced garlic salt and pepper to taste 1 tbsp butter Instructions Begin by putting a small saucepan on medium low heat. Add butter and melt - careful not to burn. Add minced garlic and cook until fragrant. Add whipping cream and bring to a low simmer. Slowly add cheddar cheese while consistently stirring.  Add buffalo sauce and stir. In a casserole dish, add elbow noodles and chicken. Poor over sauce and stir in. Top with additional cheddar cheese and drizzle with buffalo sauce. Bake in oven at 400 degrees F for 8 minutes. Enjoy! This Recipe adapted from this -->> SITE

INGREDIENTS 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces 1 lb potatoes, chopped 1/2 cup grated Parmesan cheese 1 cup shredded Parmesan cheese 2 garlic cloves, minced 1 tbsp garlic powder 1 tbsp Italian seasoning 1 tbsp extra-virgin olive oil Salt & pepper to taste 3/4 cup low-sodium chicken broth (for IP) 2 tsp oil (for IP) INSTRUCTIONS Slow Cooker Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6. Top with shredded Parmesan cheese and cook an additional 10-20 minutes until melted. Instant Pot Turn the Instant Pot to saute. Once the IP is hot, add the oil & chicken and cook a few minutes on each side until slightly browned. Add potatoes and all other ingredients EXCEPT the shredded Parmesan. Be sure to include the chicken broth. Stir to mix well. Close lid and seal valve. Set high pressure and cook for 8 minutes (make sure internal temperature for

INGREDIENTS 12 oz. fettuccine 4 slices bacon 3 cloves garlic, minced 1/2 lb. boneless skinless chicken breasts, cut into strips Kosher salt Freshly ground black pepper 4 large eggs, beaten 3/4 c. freshly grated Parmesan, plus more for garnish 1/3 c. freshly chopped parsley, plus more for garnish DIRECTIONS In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, an

INGREDIENTS 2 cups rotisserie chicken breast, shredded 1 head romaine lettuce, shredded 1 head iceburg lettuce, shredded 1 rounded cup of red cabbage, shredded 1 cup of carrots (about 2 carrots), julienned or shredded 1/2 bunch of green onions, thinly sliced 2–3 tablespoons cilantro leaves, roughly chopped Asian salad dressing, using this homemade recipe Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips INSTRUCTIONS Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely. After shredding the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe. Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabb

Ingredients QUESADILLAS: 1 8-10 inch flour tortillas ¼ c. grilled chicken breast sliced 2-3 slices deli ham 4 slices of Swiss or Provolone cheese 2 T. toasted breadcrumbs 2 T. melted butter PARMESAN DIJON SAUCE 2 T. butter 1 T. flour 1 cup milk 1 chicken bouillon cube 1 tablespoon Dijon mustard Dash hot sauce optional 1/2 cup freshly grated Parmesan cheese Salt and pepper to taste Instructions To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat. To make the quesadilla. Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs Add another layer of cheese. Add a

Ingredients 1 tablespoon olive oil 1.5 lb chicken thighs , boneless skinless 1/2 teaspoon salt 1/4 teaspoon pepper 8 oz tomato sauce 2 garlic cloves , minced 1/2 cup heavy cream 4 oz fresh spinach 4 leaves fresh basil (or use 1/4 teaspoon dried basil) For serving: 1/4 cup Parmesan cheese , grated Instructions How to cook boneless skinless chicken thighs in a skillet: In a large skillet heat olive oil on medium heat.  Season boneless skinless chicken thighs with salt and pepper.  Add them top side down to the hot skillet.  Cook for 5 minutes on medium heat, until the top side is nicely seared.   Flip over to the other side and sear for 5 more minutes on medium heat. Remove the chicken from the skillet to a plate. How to make creamy tomato basil sauce: To the same, now empty skillet, add tomato sauce, minced garlic, heavy cream.  Bring to boil and stir.  Reduce heat to low simmer.  Add fresh spinach and fresh basil.  Stir until spinach wilts

Ingredients 1/2 cup sun-dried tomatoes  sun dried with no oil or grape tomatoes, halved 1 tbsp Italian seasoning 1 tbsp garlic minced 2 lbs chicken breast  (about 2 large breasts, diced into 1-inch cubes) 3 cups low sodium chicken broth low sodium (one cup for Crockpot and stovetop method) 3 cups whole wheat pasta I used one 12 oz. box 3/4 cup cottage cheese 2% 3/4 cup plain Greek yogurt 2% 2 cups spinach baby 1/4 cup basil  fresh, or 1 tsp dried basil 2/3 cup cheese parmesan Instructions Instant Pot Directions: Set your Instant Pot to Sauté and lightly spray the pot with cooking spray. Once your pot is hot add the sun-dried tomatoes, Italian seasoning, and garlic. Cook for about 30 seconds until fragrant. Add your cut chicken to the pot, and cook 2-3 minutes stirring often. This will prevent your chicken from clumping together while it’ s under pressure. Once your chicken is browned on all sides add your chicken broth. Add your pasta to the pot and stir

Ingredients 2 tablespoons olive oil 3 boneless, skinless chicken breasts (cut into small, bite-sized pieces) 1 teaspoon salt 1/4 teaspoon pepper 1 cup uncooked basmati OR long-grain rice 2 1/2 cups chicken broth 1 bag (12 oz) frozen steamable broccoli (about 2 cups chopped broccoli) 2 cups shredded Colby Jack cheese Instructions In a 12-inch skillet pan (make sure it has a lid) heat olive oil over medium-high heat. Add in the chunked, bite-sized chicken, and sprinkle with salt & pepper. Cook 4-6 minutes, stirring frequently, until chicken is mostly non-pink in the middle.  Add rice and chicken broth. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low. Simmer for 12-15 minutes or until water is absorbed and rice is cooked.  While rice and chicken is simmering, cook the microwaveable broccoli in the microwave following the instructions on package. Once done, chop up the broccoli into smaller pieces, if wanted.  When rice is done c

Ingredients Cake 1, 15.25 ounce (432 grams) package white cake mix 1 cup all purpose flour 1 cup granulated sugar ¾ teaspoon salt 1⅓ cups water, room temperature 1 cup sour cream, room temperature 2 tablespoons vegetable oil 1½ teaspoons pure almond extract 1 teaspoon pure vanilla extract 4 egg whites, room temperature Frosting 1 cup whole milk, room temperature 5 tablespoons flour 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 cup unsalted butter, at room temperature 1¼ cups granulated sugar pinch of salt Instructions Cake Preheat oven to 325 degrees. Grease and flour 3 round cake pans. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain. Pour the batter into the prepared cake pan

Ingredients 2 cups whole milk ¼ cup + ⅓ cup granulated sugar divided 1 whole egg 2 egg yolks ¼ cup cornstarch 2 tablespoons butter 1 teaspoon vanilla extract Instructions In a large sauce pan, stir together milk and ¼ cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and ⅓ cup sugar. Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens. Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Cool completely in the refrigerator for at least

Ingredients FOR THE CHOCOLATE CAKE LAYERS 1 1/2 cups granulated sugar 1 cup all-purpose flour 1/2 cup cake flour 1 cup cocoa powder unsweetened 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup unsalted butter softened 4 eggs large 1 cup plain Greek yogurt or sour cream 2 teaspoons vanilla extract FOR THE COCOA SIMPLE SYRUP (OPTIONAL) 1/2 cup granulated sugar 1 tablespoon cocoa powder unsweetened 1/2 cup water Instructions TO MAKE THE CHOCOLATE CAKE LAYERS: Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at

Ingredients 210 g Confectioners Sugar 210 g Super Fine Almond Flour 150 g Egg Whites, divided 190 g Sugar 60 mL Water (Optional) Gel Food Coloring Instructions Dry Ingredients Place almond flour and confectioners sugar into food processor, pulse about 20 times. Sift into bowl large bowl, discarding any large pieces. Do not push large pieces through sifter. Then add 75g of egg whites into the bowl. Thoroughly mix together to form a paste. Feel free to be aggressive with your mixing. When combined, cover and set aside. Making the Meringue Add remaining 75g of egg whites into a stand mixer, and set aside. Meanwhile, add white sugar and water into a small pot, and turn on medium-high. Once mixture heats to 110°C (230°F) turn on stand mixer to high and beat egg whites. When sugar mixture reaches 118°C (244°F) and egg whites have reached stiff peaks (but not dry), slowly drizzle the sugar mixture into the beating egg whites, ensuring that the stream is slow

Ingredients 70 snaps pretzels 1-1/2 cups creamy peanut butter 2 cups dry roasted lightly salted peanuts 2 (11 ounce) bags caramel squares 2 (10 ounce) bags dark chocolate chips (I use Ghirardelli 60% bittersweet chips) Instructions Line a 9x13-inch rimmed baking pan with parchment paper and spray with non-stick cooking spray. Layer the pretzels snuggly in the bottom of the pan. Melt the peanut butter in the microwave for 30 seconds until of drizzling consistency. Drizzle peanut butter over pretzels. With a spatula, spread the peanut butter evenly to cover all of the pretzels. Sprinkle the peanuts evenly over the peanut butter layer and place the pan in the refrigerator for 30 minutes to set. While the peanut butter layer is setting, unwrap the caramels. Place them in a microwave-safe bowl with ¼ cup water and melt in the microwave for 1 minute. Remove and stir. Place back in the microwave for 30 seconds. Remove and continue to stir until caramel is smooth and

INGREDIENTS DOUGH:  1 tablespoon instant yeast  2 tablespoons canola or vegetable oil  2 cups warm milk (about 100-110 degrees F)  1 1/2 cups warm water (about 100-110 degrees F)  2 teaspoons salt  6 1/2 - 8 cups unbleached all-purpose flour WATER BATH AND EXTRAS:  3 quarts water  1 tablespoon sugar  1/4 cup baking soda  Coarse salt for sprinkling INSTRUCTIONS In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors (see the note) - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured. Transfer the d

Ingredients 2 eggs 1 banana Optional: 1/2 tsp cinnamon 2–4 Tbsp blueberries Instructions Whisk the eggs together in a medium bowl. Break the banana into chunks and mash or mix into the egg mixture. Whisk together until blended and few lumps remain. Optional: add 1/4 tsp cinnamon or 2-4 Tbsp blueberries for variety. Cook over medium heat until the edges begin to brown. Flip and cook for an additional 30-60 seconds or until cooked through. Remove to a plate and serve as desired. This Recipe adapted from this -->> SITE

INGREDIENTS Dough: 1/2 cup warm water, 110 degrees F 2 1/4 teaspoon active dry yeast 1/4 cup + 1 teaspoon granulated sugar 1/2 cup whole milk, room temperature 1 large egg 1 large yolk 4 cups all-purpose flour 1 teaspoon fine sea salt 5 Tablespoons unsalted butter, softened, cut into tablespoons 1/2 cup finely chopped Oreo cookies Filling: 1/3 cup unsalted butter, softened 3 Tablespoons granulated sugar 1 cup finely chopped Oreo cookies Cream Cheese Frosting: 4 oz cream cheese, room temperature 1/4 cup unsalted butter, softened 1/2 teaspoon vanilla extract pinch of fine sea salt 1 1/2 cup powdered sugar finely chopped Oreo cookies, to garnish INSTRUCTIONS DOUGH:  Sprinkle yeast over warm water. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate. In the bowl of a stand mixer, whisk together yeast mixture, warm milk, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2

INGREDIENTS 1 cup aquafaba (chickpea water from 1 14 oz can of chickpeas) 7 oz dark chocolate chips 54% (200 g) 1 tbsp lemon juice 2 tbsp maple syrup INSTRUCTIONS Open the can of chickpeas and drain the chickpea water. Place the chickpeas in a container and reserve for another use, like curry or hummus. To a bowl, add aquafaba, lemon juice and maple syrup. Stir to combine. Lemon juice will help aquafaba reach stiff peaks. Use a stand mixer to whip the aquafaba into stiff peaks. It took me around 10 minutes. You should whip the aquafaba until it doesn't slide at all if you turn the bowl over. Unlike egg whites, aquafaba can't be overwhipped so keep going until you achieve a stiff texture. Melt the chocolate using the double boiler method. Gently fold the melted chocolate into the aquafaba with a spatula. The aquafaba may deflate a bit here but it's normal. Spoon the mousse into 4 individual bowls or glasses and set in the fridge for minimum 3 hours

Ingredients Shortbread: 1 cup flour 1/4 tsp salt 1/3 cup powdered sugar 1/2 cup margarine Pecans: 1.5 cups chopped pecans 1/2 cup brown sugar 1/3 cup full fat coconut milk 2 tbsp maple syrup 4 tbsp margarine 1/4 tsp salt 1 tsp vanilla Instructions Shortbread: Preheat oven to 350 degrees. Combine flour, salt and powdered sugar in medium bowl. Cut margarine in chunks. Use fingers to incorporate flour and margarine. Dough will form. Divide into 12 pieces. Line muffin tins with liners. Press dough into bottom of liners and press into edges. Use a fork to poke holes into dough. Freeze for 30 minutes. Bake for 5 minutes. Rotate. Bake for 7-9 additional minutes. Pecans: Preheat oven to 350 degrees. Toast pecans for 4 minutes, or until fragrant. Combine brown sugar, coconut milk, maple syrup, margarine and salt over medium heat. Reduce to medium low. Simmer 10 minutes. Remove from heat, add vanilla. Let caramel cool 30 minutes. Stir pecans

Ingredients 1/3 cup Dijon mustard 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon black pepper 8 strips bacon uncooked, chopped 1 cup onion chopped 1 tablespoon olive oil 2 lb chicken breasts , boneless, skinless 1 1/2 cups chicken broth Instructions Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside. In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon. Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate. To the same skillet, add 1 and 1/2 cups chi

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into

Ingredients: 1.5 lbs. boneless skinless chicken tenders breasts will work fine too 1 lb. bag baby carrots 1.5 lbs. Yukon gold potatoes cut into wedges ½ cup salted butter melted 1 Tbsp. minced garlic ½ tsp. salt ¼ tsp. pepper 1 tsp. dried thyme 1 tsp. dried parsley Instructions: Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side. In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley. Pour the butter mixture over the chicken and veggies. Cover and cook on HIGH for 4 hours or low for 6-8 hours. Serve and enjoy! This Recipe adapted from this -->> SITE

INGREDIENTS For The Chicken: 2 large boneless and skinless chicken breasts halved horizontally to make 4 2 tablespoons flour (all purpose or plain) 2 tablespoons finely grated fresh Parmesan cheese 1 teaspoon salt Cracked pepper For The Sauce: 1 tablespoon olive oil 2 teaspoons butter (or oil) 2 tablespoons minced garlic 1 1/4 cup chicken broth (stock) 1/2 cup half and half or heavy cream (or evaporated milk) 1/3 cup finely grated fresh Parmesan cheese 2 tablespoons capers (plus 2 tablespoons extra to garnish) 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes) 2 tablespoons fresh parsley INSTRUCTIONS In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside. Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter

Ingredients 4 medium zucchini about 1 3/4 pounds 1 lb. ground chicken 1/4 tsp. salt 1/4 tsp. ground black pepper 2 garlic cloves minced 1 cup pasta sauce 1/4 cup grated parmesan cheese 1/2 cup shredded mozzarella cheese Optional: sliced fresh basil for topping Instructions Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat. Place the zucchini in the baking dish cut-side up